Easy Homemade Mixing Bowl Pizza Dough Pizza Recipes

THE BEST PIZZA DOUGH

Steps:

• In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

EASY HOMEMADE PIZZA DOUGH

Steps:

• Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.
• Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.
• Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.
• Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.
• To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.
• Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

BASIC PIZZA DOUGH - BY HAND METHOD

Steps:

• In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.
• Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.